Sauce

Instructions

Shrimp Meatballs:

Seed and chop yellow bell pepper and add it to the food processor.

Chop onion and add it to the food processor as well. Add garlic cloves.

Pulse a few times until finely minced but not blended. Transfer the veggie mixture into a fine strainer and set over a small bowl to catch the juices. Press a few times to get most of the juice out. Save the juice for the sauce and add veggie mixture into a mixing bowl.

Add peeled and deveined shrimp into a food processor and pulse a few times, until very finely chopped, and transfer into the bowl with minced veggies.

Preheat a large cooking pan over medium heat. Add a couple of tablespoons of canola oil for cooking shrimp meatballs.

Rub your hands with a little bit of oil and roll meatballs that are about an inch to an inch and a half in diameter.

Place meatballs into the heated pan and cook for about 7 minutes on each side (depending on the size of the meatballs.) You can cover the pan with a lid after flipping meatballs. Meatballs should be firm to the touch but you can always break apart the biggest one to make sure it's cooked through in the center.

Once the meatballs are just done, add pressed garlic and let it sear for a few seconds.

Add white wine and let it simmer for about a minute.

Add butter, saved juice from veggies, and seasoning. Add salt if needed. After butter melts, gently shake the pan to mix sauce ingredients well. Cover and cook for a couple of minutes.

Sprinkle with some chives as you're serving the meatballs.

You can serve shrimp meatballs over pasta or roasted veggies.

Notes

Gluten Free Notes: to make these meatballs gluten free, use GF bread crumbs. I noticed that a couple of extra tablespoons are needed of the GF bread crumbs because they are not as dense as regular bread crumbs.

Tuscan Seasoning: Tuscan seasoning can be found in most grocery stores. You can also make your own by combining dry rosemary, thyme, basil, and parsley. There are recipes that can be found online.